1 comment:

Based on this recipe from Gourmet Traveller. We used pork cheeks instead of pork belly and the meat was cooked sous vide for 18 hours, with the marinade in the vacuum bags with the meat. Will definitely make this one again.

Disclaimer: All food ratings and reviews are purely based on our own experiences and how we feel about the service, environment, food and quality at the time of visit.

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